My Favorite Sabudana Khichdi Recipe for Shravan (It's Great for Days When I Have to Fast)
Because of the monsoon rains, the spiritual atmosphere, and the tasty vrat (fasting) food, Shravan is a warm and welcoming place. This is when I always have **Sabudana Khichdi**. I sometimes make it even when I'm not fasting because it's tasty, filling, and light.
You would quickly feel full after eating this Shravan meal. This khichdi is a great choice for **Somwar Vrat** or any other time you need a quick, healthy meal.
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Key Parts
To make this sabudana khichdi, you will need the following:
A medium boiled and chopped potato, a third of a cup of roughly crushed roasted peanuts, one or two finely chopped green chilies, one teaspoon of cumin seeds (jeera), two teaspoons of ghee (or peanut oil, if you prefer), and one cup of sabudana (tapioca pearls). For decoration, you can sprinkle some freshly chopped coriander, curry leaves, and a squeeze of lemon juice on top. Add sendha namak or rock salt to taste.
## 🔪 Get Ready (Don't Ignore It!)
When making sabudana khichdi, you need to pay close attention to the texture. This way of soaking is great because no one likes food that is sticky and lumpy.
Rinse the sabudana two or three times to get the water clear. This gets rid of the extra starch.
2. Put it in water that barely covers the pearls and let it soak for four to six hours or overnight.
3. To see if the pearl is real, wet it and then touch it between your fingers. You can keep going if it squishes easily!
4. Let it sit for 15 to 20 minutes after you have drained all the water.
5. Mix in the **crushed peanuts** and **sendha namak** and put them aside.
Let's get cooking!
It's time to put everything together now. This is how I do it:
1. To make the **ghee** taste better, heat it in a pan that doesn't stick.
2. Put the **cumin seeds** in the ground and let them grow.
3. If you're using them, add the chopped green chiles and curry leaves.
4. After frying for 2 to 3 minutes, your **boiled potato cubes** should be golden and starting to get crispy.
5. Slowly add the **sabudana-peanut mixture**. Don't break it!
6. Cook for 5 to 7 minutes over low to medium heat, stirring often.
7. The sabudana is done when it is bright and clear.
8. Finally, add some fresh cilantro and squeeze in some lemon juice.
Reheat it before you serve it. That's all!
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How to Always Make the Best Khichdi
* Soak the sabudana in **very little water**. It gets mushy if you use it too much. Crushing and roasting the **peanuts** will change their texture and keep them from sticking together. * You have a friend with a low flame* If you cook it too quickly, it could burn or turn rubbery. You can add a little sugar if you like a balance of sweet and salty.
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How to Show It
I like to eat khichdi and sabudana with
You can wash it all down with a glass of lemon water or a bowl of cold curd. You can also get some fruit chaat on the side.
